French Potato Salad

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This potato salad is perfect for brunch. How do I know this? Because I've recently served it at brunch, and it was a success. It's light, pretty and tasty.

I'm not sure what actually makes it "French", but I saw a similar recipe on Barefoot Contessa years ago, and Ina Garten called it French. And I can't doubt her. Not with that soothing voice of hers. In the TV recipe, the herbs are different. She used dill, parsley and basil. In my version, I used basil and tarragon, and a dill mustard. I also added French green beans, for that extra Frenchness. But mostly because I had some in hand.

I like potato anything, especially salads, so I'm a big fan of this version. It's also great for picnics as well, since it keeps well, and can go without refrigeration.
KK's French Potato Salad
Serves 8

2 of those cute bags of golden potatoes from Trader Joe's, scrubbed 
2 handfuls of French green beans, trimmed, steamed and cut into 1 inch pieces
basil and tarragon, you need a good amount of both, use your best judgement
3-4 tablespoons dill mustard
olive oil
lemon juice, half a lemon's worth
champagne vinegar, a couple of splashes
salt and pepper

1) Boil your clean mini potatoes in salt water, until they are tender. But make sure not to overcook, so they don't fall apart. 20-30 minutes.
2) Let the potatoes cool, slice them into pieces that will fit comfortably in your mouth.
3) Make your vinaigrette by combining the mustard, vinegar, lemon juice, olive oil and salt and pepper. 
4) Chop your herbs, add to potatoes and top with dressing. Mix well.
5) Taste, adjust seasoning and it's ready to go.

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